|
|
Ingredients
-
1.4kg whole chicken, cut into pieces
-
150g ghee or clarified butter
-
2 large onions, peeled and sliced
-
1 tsp chilli powder
-
4 tsp onion powder
-
1 tsp coriander seeds
-
2 tbsp cinnamon powder
-
½ tsp dried ground ginger
-
10 black peppercorns
-
5 cloves
-
6 cardamom pods, ground
-
2 garlic cloves, peeled and crushed
-
1 tsp salt
-
300ml natural yoghurt
-
3 bay leaves
-
300ml chicken stock or water
-
1 lemon, juice only
|
|
Method
-
Melt the ghee or clarified butter in a large pan and fry the onions until golden brown.
-
Remove from the pan with a slotted spoon and put to one side.
-
Add all the spices and the garlic to the pan and fry until brown, then throw in the chicken and salt and cook until browned.
-
Add the yoghurt, bay leaves and stock or water and return the fried onions to the pan.
-
Bring to the boil, reduce the heat, cover with a tight-fitting lid and simmer for one and a half to two hours, until the chicken is tender.
-
Remove the pan from the heat, pour in the lemon juice and mix well.
-
Remove the bay leaves and serve with plain boiled rice.
|